C12G3/005

ALCOHOLIC BEVERAGE COMPOUND STORED WITHIN A DISPOSABLE CAPSULE FOR INSTANT PREPARATION

The present invention patent relates to a beverage compound (10) that includes alcohol, in the form of soluble powder (23a) or liquid (23b), and also other powdered or liquid ingredients (A2), such as coffee, tea, chocolate, flavouring/colouring agents (21) and other ingredients (22); said alcoholic beverage compound (10) comprises a single-dose volume that is stored in an all-in-one disposable capsule (30)/(30′)/(30″) for instant preparation using a liquid solution (50), such as water or some other suitable solution from a conventional electric machine, such as a coffee maker (40), (40′), (40″) or the like; by means of the encapsulated alcoholic beverage compound (10) it is possible to prepare, at any time, individual doses of beverages such as traditional drinks (DK) from various regions of the world or specially developed recipes containing alcohol.

FLUID MIXING AND HEAT EXCHANGE DEVICE
20210130015 · 2021-05-06 ·

Methods and systems are provided for mixing and heat exchange of fluids. In one example, a fluid mixing and heat exchange device includes a hot water tank, a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir, a first chilling module fluidly coupled to the mixing chamber, a coolant tank fluidly coupled to the first chilling module, a radiator fluidly coupled to the coolant tank, and a dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels.

Fluid mixing and heat exchange device

Methods and systems are provided for mixing and heat exchange of fluids. In one example, a fluid mixing and heat exchange device includes a hot water tank, a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir, a first chilling module fluidly coupled to the mixing chamber, a coolant tank fluidly coupled to the first chilling module, a radiator fluidly coupled to the coolant tank, and a dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels.

DEVICE AND METHODS FOR PREPARATION OF GELATIN-BASED PRODUCTS
20210000134 · 2021-01-07 ·

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

DEVICE AND METHODS FOR PREPARATION OF GELATIN-BASED PRODUCTS
20210000134 · 2021-01-07 ·

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

METHODS AND SYSTEMS FOR PRODUCING FROZEN COCKTAIL ICE STRUCTURES
20200404945 · 2020-12-31 · ·

Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

METHODS AND SYSTEMS FOR PRODUCING FROZEN COCKTAIL ICE STRUCTURES
20200404945 · 2020-12-31 · ·

Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

Device for preparation of gelatin-based products

A device for preparing a gelatin-based product having a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike has an outer tube and an inner tube. In one or more examples, the pod spike of the device has a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

Device for preparation of gelatin-based products

A device for preparing a gelatin-based product having a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike has an outer tube and an inner tube. In one or more examples, the pod spike of the device has a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

Kit for the In Situ Production of a Fermented Target Beverage by Addition of a Liquid Diluent
20200318039 · 2020-10-08 ·

The present invention concerns a kit of parts for the in situ production of a fermented target beverage by addition of a liquid diluent (3), said kit of parts comprising: (c) A first chamber (1) containing concentrated beverage extracts, and (d) A second chamber (2), fluidly separated from the first chamber, containing ethanol of at least 80 vol. % purity, Characterized in that, the ethanol of the second chamber contains CO.sub.2 or N.sub.2 at saturation concentration at a temperature of 25 C. and at a pressure of at least 2 bar (=1 bar over atmospheric pressure). The present invention also concerns a dispensing apparatus and a method for the in situ preparation and dispensing of a fermented target beverage, using the foregoing kit of parts.